Archive for Recipes
Happy Monday! Hope you had a great weekend and got out and enjoyed the fabulous sunshine! We had a very nice weekend, walked 5 km in the Mother’s Day Race, nice lunch with my mom and spent lots of time outside.
One of the questions we are being asked quite regularly is about quinoa. Is quinoa a grain and where does it fit into a healthy diet? This week let’s learn all about this healthy seed and try out a yummy new recipe too! I often double this recipe and enjoy this as a tasty lunch. Today is also a double your pleasure recipe day as I have paired this quinoa salad with a tomato avacado salad.
Quinoa is pronounced keen-wah and is native to Peru. Though many think of quinoa as a grain, it is actually a seed as it is not a member of the grass family. Quinoa is closely related to species such as beets, spinach, and tumbleweeds.
Quinoa is gluten-free, easy to digest and has a very high level of protein. Quinoa truly is a super food! It has all nine essential amino acids as well as manganese, magnesium, iron, copper and phosphorus.
Quinoa certainly does have a lot to offer however it is quite high on the glycemic index and is fairly high in carbs. So while it isn’t something that should be eaten everyday, it certainly can be enjoyed from time to time as an alternative to grains!
Kickin Tuna Quinoa Salad
1/2 cup uncooked quinoa
1 cup water
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup greek yogurt
1 teaspoon wasabi powder
2 teaspoons lemon juice
dash of sea salt and black pepper to taste
1 6 oz. can of tuna, drained
1. Prepare quinoa according to direction on box. I like to make the quinoa ahead of time and then finish this recipe once the quinoa has been refrigerated for a few hours.
2. Place the celery, onion, and yogurt together in a bowl, season with wasabi, lemon juice, salt and pepper, stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
4 Roma tomatoes
2 green onions
1 tbsp. olive oil
1 tsp. prepared garlic
1/2 tsp. lemon pepper
dash of salt and pepper to taste
Peel avacados. Cut avacados and tomatoes into bite size pieces. Chop onions and toss together into salad bowl.
Drizzle with oil, garlic and spices. Cover and refrigerate until served.